Preheat the oven to 325°F (163°C).

In a mixing bowl, combine crushed ginger snap cookies, melted unsalted butter, and granulated sugar. Press into a 9-inch springform pan and bake for 6 minutes until lightly golden. Let cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually mix in the granulated and light brown sugars until fully blended.

Fold in the pumpkin puree, ground cinnamon, nutmeg, and cloves, then add sour cream gradually.

Whisk the eggs lightly in a separate bowl and fold them into the filling gently.

Pour the cheesecake filling over the cooled crust, tapping the pan lightly to release air bubbles. Place the pan in a water bath before baking.

Bake for 65 minutes, checking for a slight jiggle in the center.

Turn off the oven and leave the cheesecake inside for about 5 hours to cool gradually.

Refrigerate the cheesecake overnight, wrapped in plastic wrap.

Slice and serve topped with whipped cream and caramel sauce.